Fresh Mint Kisses

Make these airy meringue cookies a few days ahead, and store in an airtight container. Be sure they're completely cool before you seal the container to store them.


18 servings (serving size: 6 kisses)

Recipe from

Cooking Light

Nutritional Information

Calories 31
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.6 g
Carbohydrate 8 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 42 mg
Calcium 1 mg


1/4 teaspoon salt
3 large egg whites
2/3 cup sugar
2 teaspoons minced fresh mint


Preheat oven to 300°.

Beat salt and egg whites with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add mint; beat until blended.

Spoon mixture into a large zip-top plastic bag. Snip off a 1/2-inch opening in 1 bottom corner of bag. Pipe 108 (1-inch-round) mounds onto 3 parchment-lined baking sheets. Bake at 300° for 25 minutes or until dry. Cool on baking sheet 5 minutes. Remove from pan.